Gluten Free Angel Food Cake

• porzioni: 12 servings
• tempo di preparazione: 15 minutes
• tempo totale: 1 hour 5 minutes

Ingredienti

1 1/2 cups granulated sugar

3/4 cup gluten-free flour blend (we like Bob's Red Mill or King Arthur's, spooned and leveled)

1/2 teaspoon salt

¼ cup cornstarch

12 large egg whites

1 1/2 teaspoons cream of tartar

2 teaspoons pure vanilla extract

1/2 teaspoon almond extract

Whipped cream and fresh strawberries to top

Istruzioni

Adjust the oven rack to the lower third position and preheat the oven to 350°F.

Add the granulated sugar to the bowl of a food processor or blender. Pulse for 10 to 20 seconds to create a super fine texture. Remove 1 cup of the sugar and set it aside to use later when we whip the egg whites.

Add the gluten free all purpose flour, cornstarch and salt to the remaining sugar and pulse 5-10 times until mixture is aerated and light and set aside.

Separate the eggs yolks from the egg whites if you haven't already. Don’t let a drop of egg yolk into the mixing bowl because any lingering fat could prevent the egg whites from forming peaks. I always crack the eggs individually over a separate small bowl then add the whites one-by-one into the mixing bowl.

Whisk the egg whites and cream of tartar in a large bowl with a hand mixer or the bowl of a stand mixer fitted with the whisk attachment until foamy, about 1 minute. Switch to medium-high speed and slowly add the cup of sugar you set aside. Whip until soft peaks form, about 5-6 minutes. See video or step by step videos above for examples.

Add 2 teaspoons of vanilla and 1/2 teaspoon of almond extract and beat until just incorporated.

Gently sift the reserved flour and sugar mixture into the egg whites in 3 additions, folding with a rubber spatula after each addition. The goal is to retain as much of the whipped volume as possible.

Pour the angel food cake batter into a 9-10 inch un-greased tube pan. It’s important to use a tube pan because the angel food cake’s special structure requires the tube pan’s particular specifications.

Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Cool the cake upside-down on a wire rack for about 2 hours.

Note

Jodie made this cake over the summer of 2024 and I loved it! I knew Louise would also love it as it was her preferred birthday cake. So when Louise was flying here over Dennis’ birthday on September 6th, I asked Jodie if she would make it and she lovingly said yes. Louise and I devoured the cake over the next few days and yes, she did take a piece to bed each night. Big thank you to recipe-finder Brooke and Jodie the baker. Love to each of you.

KH: January 17, 2025

Nutrizione

• Dimensione della Porzione: 1 slice
• Calorie: 150 kcal
• Grassi Totali: 0.2 g
• Sodio: 84 mg
• Carboidrati Totali: 33.5 g
• Fibra Alimentare: 1 g
• Zuccheri Totali: 25 g
• Proteine: 4.5 g